Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: Egg Waffle, Blueberry, High Mountain Oolong Tea

Origin: El Paraiso, Cauca, Colombia

Variety: Gesha

Producer: Samuel Diego Bermudez

Elevation: 1930 masl

Process: Double fermentation thermal shock

About Finca El Paraiso

Finca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.

The coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.

Variety

Gesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.

Processing

Luna uses fermentation in both whole-cherry and depulped stages. Very ripe cherries first undergo a 12-hour fermentation, then the coffee is depulped and combined with liquid coffee-pulp extract for a further 48-hour liquid fermentation. The profile uses a yeast culture associated with Gesha.

The coffee is finished with a thermal-shock wash and dehumidifier drying before stabilization and milling. Separating the fermentation into two stages allows the producer to work with the fruit and mucilage differently, building aromatic depth while retaining a washed structure.

Text from Hydrangea Coffee Roasters' listing.